Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.

In a small bowl, mix the ground flaxseed with water. Let it sit for a few minutes until it thickens, creating a flax egg.

In a large bowl, whisk together the flour, coconut sugar, instant espresso powder, cornstarch, baking soda, and sea salt.

Pour in the melted coconut butter, prepared flax egg, and vanilla extract into the flour mixture. Mix until a soft dough forms.

Use a cookie scoop to scoop out portions of dough onto the prepared baking sheets, leaving space between each cookie.

Bake in the preheated oven for approximately 13-15 minutes or until the edges are golden brown. Keep a close eye to prevent over-baking for a chewy texture.

Allow the cookies to cool at room temperature on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, add the vegan white chocolate chips to a medium bowl and melt. You can melt them in the microwave in 30-second intervals or with a double boiler. Once melted, add the melted chocolate to a piping bag and drizzle across the cookies. Place in the fridge to chill until the chocolate is solid.

Once the chocolate has solidified, serve and enjoy these vegan coffee cookies!